Mussels are one of my favorite kinds of seafood, (I am a Marylander so crabs are and will always be #1) and after having some amazing mussels steamed in a white wine cream sauce this part spring at Hootch & Banter (recap here) I decided why not try and make my own! These puppies are so rich and decadent and served with a side of toasted & sliced baguette which is the perfect vehicle to soak up some of that garlicky, creamy, white wine goodness!
Check out the recipe below.
- 3 pounds mussels, scrubbed
- 4 Tbsp Butter (+ extra for buttering baguette slices)
- 3 green onions, finely sliced
- 3 garlic cloves, minced
- 8-10 sprigs of thyme
- 1 cup dry white wine
- 2 cups heavy cream
- 1/3 cup fresh parsley, chopped
- salt and pepper to taste (add generously)
- Wash Mussels under cold water. Toss the ones that remain open into the trash.
- In a large pot (or dutch oven) heat the butter over medium heat until melted
- Increase heat to high, add green onions, garlic and thyme. Sautee for 1-2 minutes.
- Add mussels and cover
- Steam for 6-8 minutes or until mussels have opened
- Remove thyme sprigs
- Pour in the cream, white wine, parsley, salt & pepper
- Mix gently
- Slice the baguette and top with a little butter, arrange on a pan and bake at 375 at top of rack for 5 minutes or until bread is lightly browned